Ina Garten New York Cheesecake Recipe
Ina Garten New York Cheesecake Recipe is a rich, creamy and classic dessert that everyone loves. The smooth cream cheese filling sits on a buttery graham cracker crust, baked to perfection.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter melted
- 4 8-ounce packages cream cheese, softened
- 1 ¼ cups sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
Prepare the Crust
- Mix graham cracker crumbs, sugar and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
Preheat the Oven
- Set oven to 350°F (175°C). Wrap the pan bottom with foil for a water bath to prevent cracking.
Beat Cream Cheese and Sugar
- In a large bowl, beat cream cheese and sugar until smooth and creamy with an electric mixer. Scrape sides for even mixing.
Add Eggs and Vanilla
- Add eggs one at a time, beating gently. Stir in vanilla extract until fully combined. Avoid overmixing to prevent cracks.
Mix in Sour Cream and Heavy Cream
- Blend in sour cream and heavy cream. Beat slowly until the mixture is smooth and velvety.
Pour Filling onto Crust
- Carefully pour cream cheese mixture onto the chilled crust. Smooth the top with a spatula.
Prepare Water Bath
- Place the springform pan in a larger roasting pan. Add hot water to the pan halfway up the sides of the springform pan.
Bake the Cheesecake
- Bake at 350°F (175°C) for 1 hour 15 minutes. The center should be slightly jiggly but set.
Cool and Refrigerate
- Remove from oven and cool at room temperature for 30 minutes. Refrigerate at least 4 hours or overnight for best results.
Serve the Cheesecake
- Remove springform pan sides carefully. Slice with a hot, dry knife for clean cuts. Serve plain or with fresh fruit or caramel sauce.
Notes
- Use room-temperature cream cheese for smooth filling.
- Beat ingredients slowly to avoid air bubbles and cracks.
- Use a water bath to keep the cheesecake creamy and prevent cracking.
- Chill the cheesecake for several hours or overnight for best texture.
- Run a hot knife along the edges for clean slices.